Tender Cheesy Zucchini Steaks Recipe

These Tender Cheesy Zucchini Steaks are thick-cut zucchini slices roasted until golden and soft, then topped with a savory garlic-parmesan cheese blend that turns bubbly and crisp in the oven. They’re a low-effort, flavor-packed side dish that I love making when zucchini is in season—or whenever I want a lighter, veggie-forward alternative to traditional cheesy bakes.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fast, and delivers big flavor with just a few ingredients. The thick-cut zucchini turns tender in the oven while the cheesy topping adds richness and a golden crust. It’s low-carb, naturally gluten-free, and a great way to add vegetables to my plate without sacrificing comfort. Whether I serve it with grilled chicken, pasta, or on its own, these zucchini steaks are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large zucchini, sliced lengthwise into thick “steaks”

• Olive oil or melted butter

• Garlic, minced

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Salt and pepper

• Optional: Italian seasoning, red pepper flakes, fresh parsley for garnish

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I slice the zucchini lengthwise into thick planks—about ½ inch thick—and place them on the baking sheet.

3. I brush the tops with olive oil, then season with salt, pepper, and minced garlic.

4. I roast the zucchini for 15–18 minutes, or until just tender.

5. I remove the tray from the oven and sprinkle each zucchini steak with mozzarella, Parmesan, and optional Italian seasoning.

6. I return them to the oven and bake for another 5–7 minutes, or until the cheese is melted and golden.

7. I garnish with chopped parsley or red pepper flakes and serve warm.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes total, including prep and roasting time.

Variations

• I sometimes add sliced tomatoes or cooked mushrooms on top before adding cheese for more texture and flavor.

• Swapping mozzarella for sharp cheddar or provolone gives a different cheesy twist.

• I’ve drizzled with balsamic glaze after baking for a sweet-savory finish.

• For extra crispiness, I broil the zucchini steaks for the last 1–2 minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 350°F to restore the crisp edges. I avoid the microwave, which makes them too soft.

FAQs

Can I grill these instead of baking?

Yes! I grill the zucchini steaks first until tender, then add the cheese and broil briefly under the oven or use a grill-safe pan to melt the cheese on the grill.

How thick should I cut the zucchini?

I aim for about ½ inch thick so they stay sturdy and don’t turn mushy during roasting.

What’s the best cheese combo?

I love the mix of mozzarella for meltiness and Parmesan for flavor, but any combo of melty and sharp cheeses works well.

Can I make this recipe dairy-free?

Yes, I use dairy-free shredded cheese and vegan Parmesan substitutes—the texture and flavor still work beautifully.

Is this dish low-carb?

Yes, it’s naturally low in carbs and great for keto or low-carb meal plans.

Conclusion

Tender Cheesy Zucchini Steaks are a simple yet delicious way to turn humble zucchini into a satisfying, cheesy side dish. With a crisp, golden top and a soft, flavorful base, they’re the kind of recipe I make again and again—especially when I want something easy, wholesome, and full of comfort without the heaviness.